Roasted Carrot Curry
This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Vegan and gluten-free.
Kate Hackworthy | Veggie Desserts
15 oz/400ml can of coconut milk
(150g) red lentils
rinsed and drained
mild or medium
dried chilli flakes
to make it mild, increase for a spicier curry
Salt and pepper
Juice of ½ a lemon
Black onion seeds
Dried chilli flakes
Preheat the oven to 400F/200C.
Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.
Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.
Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).
Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.
Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.
Season with salt and pepper and stir in the lemon juice.
Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.
Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it’s own.
Roasted Carrot Curry https://veggiedesserts.com/carrot-curry/ (C) Kate Hackworthy